Pumpkin Spice Cupcakes With Cream Cheese Frosting

it’s that time of the year

I’m a sucker for pumpkin. I mean it’s kind of a problem. The best time of the year is when Starbucks brings back the pumpkin spice latte … don’t debate this with me. I made a pumpkin cake last year and I remember how moist the pumpkin makes the cake and how amazing it tasted! So, since it has been a tad bit colder, I decided I needed to make a pumpkin cake again. This time, I added the “spice” part and a little crunch with candied pecans (I mean it’s Texas, we’re all about pecans)!

Honestly, I think my cream cheese frosting is better than yours… just sayin’. Try my recipe! I use this frosting for so many cupcakes (strawberry, red velvet, carrot cake or chocolate cupcakes, etc). MAKE THESE SOON!


Preheat the oven to 350 degrees

Line 2 cupcake tins



–          One box of yellow cake mix

–          1 cup of pumpkin (not the pumpkin pie mix, just regular pumpkin, it will be in a can)

–          4 eggs

–          ½ cup of water

–          ⅓ cup of vegetable oil

–          2 teaspoons of pumpkin pie spice

Mix all these ingredients together! Fill the cupcake tin, each one about ¾ th the way full. Put in the oven for about 12-14 minutes. Let cool!


–          8 ounces of cream cheese

–          1 stick of butter

–          1 teaspoon of vanilla

–          Pinch of salt

–          2 ½ cups of powdered sugar

Let the cream cheese and butter soften, and put in a large bowl. Use a stand mixer or a hand mixer and mix the cream cheese and butter together. Carefully and slowly (not all at once) add 2 cups of powdered sugar, scraping the sides periodically. Add vanilla and salt and mix. Slowly and carefully add the remaining powdered sugar.

PILE IT ONTO THE COOLED CUPCAKES with a knife or a piping bag. I used a round piping tip.

Tip:  I bought candied pecans and chopped them up and topped the cupcakes with them. But this is optional. I also sprinkled a little pumpkin pie spice on the top!





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